Musings on Recipes, Artisans, Dining and Travel · Mostly Gluten-Free

Prosciutto-Wrapped Nectarines with Triple-Crème Cheese

David deserves the credit for these summery packets — they were part of the birthday dinner he cooked for me four years ago. At that time, he didn’t make anything besides pasta or, um, tortellini (so yeah, pasta), so this was a big deal — admittedly a slightly scary one from my perspective. To begin the meal, bellini accompanied the prosciutto-wrapped peaches stuffed with brie (I’ve made a few minor changes to his recipe). Followed by our main course, which happened to be the first appearance of what later became prosciutto and pea pasta, and finally Bubbie’s mango mochi stuck with a candle for dessert.

The inspiration came for this starter came from prosciutto-wrapped melon. I’m not the biggest fan of one of the aforementioned items (and I think we all know it’s not the prosciutto), so he substituted it with a more favorable fruit — I don’t remember how he got from melons to peaches, but it really works. As for the addition of cheese, an appetizer isn’t complete without it¹ — surely much to the chagrin of our arteries. Whether you pop them under the broiler for a few minutes to crisp the prosciutto slightly, melt the cheese and soften the fruit, or serve them up at room temperature, they are a delightful start to any summer meal.

DO AHEAD: Packets may be prepared several hours or up to a day ahead of time. Cover and refrigerate, broil straight from fridge or bring to room temperature before serving uncooked.

Serve immediately or broil for until prosciutto is slightly crisp and cheese bubbles — about 2 – 4 minutes. Transfer broiled packets to paper towel-lined plate to remove some of the grease. Arrange on platter and serve immediately.

Notes

¹ Not true at all, just a personal pattern that’s developed. The first step is admitting you have a problem, right?